Inocuidad en el proceso de lavado de huevo de una empresa Avícola.
- Autores: Miriam López, Betzabet Reyes, Bertha Franco, Ramón Matías, Senén Juarez
- Localización: Ciencias de la Ingeniería y Tecnología Handbook T-VI: Congreso Interdisciplinario de Cuerpos Académicos / coord. por Fernando Ambriz Colín, Antonio Arreguín Cervantes, Reynaldo Ledesma Jaime, 2014, ISBN 978-607-8324-25-5, págs. 117-134
- Idioma: español
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Resumen
This investigation was realized with the objective to analyze the property of washing of eggs of a poultry company in Tehuacán, Puebla. We want to know is which factors causes the presence of disagreements product as is the egg dirty and having a crack egg (named as cracked egg) and how to reduce these disagreements under harmlessness conditions.
The washing process of eggs is of greater importance with respect to the safety of the product, it must be garanty of the production of a harmless egg. In this process, product is handled by workforce, therefore it is necessary to evaluate and keep control of variables that impact both in production and quality. This information is necessary for to improve the management of the process, to obtain results at the end as it is safety and quality product, benefiting the poultry industry, forming a culture of quality and food safety, to take us to a waste reduction and increasing the profitability of the washing process of eggs, also benefiting consumers since these receive a product free of contaminants and a product with a better appearance.
